DOWNTOWN.  Donut Bar understands vegans need donuts too.  So even though Donut Bar serves the traditional favorites (including apple fritters to celebrities – see below!), it always offers at least one vegan option.

Donut Bar sits on a quiet block in Downtown, but the word is definitely out.  If you are planning on grabbing a donut before heading to work, be ready to wait!  It is part of the experience.  While the line moves forward, you can examine all of the donuts.  Donut Bar focuses on presentation, so the time passes quickly!

It was in this line that I first glimpsed the Vegan Chai Donut…

The donut was thick and cakey.  The chai icing was sweet with warm spices.  And the whole thing was gone before I left the building.

On my next visit, I tried the Vegan Matcha Green Tea donut.  Although I often drink Matcha as a tea, I was surprised to see it used as an ingredient for a frosting.

Matcha Green Tea originates in Japan and is made from ground green tea leaves.  It has high levels of antioxidants and helps to boost memory and concentration.  If you are want to know more about the health benefits of Matcha Green Tea, check out:

http://www.naturallivingideas.com/10-amazing-benefits-of-matcha-green-tea/

I’m sure you get more benefits from drinking the tea than eating this donut, but special treats get a free pass, right?  (I hope so anyways.)  I’m looking forward to having another one soon!

And there can be no donut post without a chocolate donut.  So I began monitoring Donut Bar’s Facebook page.  Eventually, the Vegan Chocolate Donut appeared on the menu, and I made an emergency phone call to Tom, who works downtown.  This is a nice perk.  Later, Tom came home with two donuts: (1) a plain chocolate and (2) chocolate with almonds.  He “says” he bought two donuts because he didn’t know which one I would prefer.  I suspect he simply wanted more donuts.

Donut Bar’s ground floor is simple and utilitarian:  display cases of donuts and a cash register.  The upstairs is cozy, a place where people can sit down and enjoy their donuts and coffee.

And if you are like me and have a weak spot for celebrity gossip, you will be interested to know that an assistant recently picked up an Apple Fritter from Donut Bar for Brad Pitt.  Donut Bar has now permanently renamed the Apple Fritter the “Brad Fritt-er!”

http://sandiego.eater.com/archives/2013/10/22/brad-pitt-totally-ate-an-apple-fritter-from-donut-bar.php

Donut Bar is open 7 days a week.  Monday through Friday, it opens at 7am.  Saturday and Sunday, it opens at 8am.  When do they close? When the donuts are gone, of course!

Ready to check out Donut Bar’s menu? Take a look at the Facebook page.

Donut Bar also takes special orders and is available for catering.

I hope you enjoy their donuts as much as I have!

https://www.facebook.com/DonutBar

http://donutbar.tumblr.com/

631 B Street

San Diego, CA 92101

310.625.5571

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NORTH PARK, DOWNTOWN/LITTLE ITALY, and MISSION BEACH.  Every table occupied?  On a Wednesday afternoon?  After my visit to the Mission, I understand why.

We started with the Vegetarian Roll-Up – pan friend noodles, sprouts, julienne vegetables, and cilantro are wrapped in a whole wheat tortilla and served with Thai peanut sauce.  The pan fried noodles are the standout ingredient – crunchy, light, and an excellent contrast to the softer veggies in the wrap.  And the creamy peanut sauce, with just the right amount of salt, was artistically drizzled on the rim of the plate, complete with a light dusting of sesame and poppy seeds.  Throw in the side salad and you have a well-rounded meal!

Next, the Ginger Sesame Tofu with Brown Rice.  This dish includes brown rice with zucchini, gold bar squash, bean sprouts, broccoli, and braised ginger sesame tofu with peanut sauce.

I know some people have lukewarm feelings about tofu.  The most common complaints I hear are: (1) the texture is too soft and (2) it is tasteless.  These complaints are often justified, but you need not worry at the Mission.  Each piece of tofu is firm and infused with a penetrating ginger, sesame sauce.  In fact, in my humble opinion, it even edges out the hand crafted treasure of Dao Fu.  Regardless, the competition for the best tofu in San Diego is strong.

If you want some more information about the different types of tofu, how it is made, and how to cook it, check out:

http://happyherbivore.com/2011/08/what-is-tofu/

The vegetables and rice in this dish are also prepared with care.  They are soft, but not soggy.  When mixed with the peanut sauce (also artistically displayed on the rim of the plate!) and the tofu, magic happens.  Bottom line, the Ginger Sesame Tofu entrée is a new favorite.

The interior of the Mission has inviting dark wooden tables and warm reddish, earth toned walls.  The servers were extremely attentive – my water glass was never empty – and my waitress patiently answered my inquiries regarding vegan food.

Also, the Mission is committed to supporting the community.  Local artwork adorns the wall of the Mission, with 100% (!) of the proceeds going directly to the artist.  Further, the restaurant donates to a variety of charities and participates in a number of annual fundraising events.

I am going to do my best to return to the Mission soon!

North Park:

2801 University Ave

San Diego, CA 92104

619.220.8992

Downtown/Little Italy:

1250 J St

San Diego, CA 92101

619.232.7662

Mission Beach:

3795 Mission Blvd

San Diego, CA 92109

858.488.9060

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DOWNTOWN/LITTLE ITALY.  You might walk by Vitality Tap without noticing it.  But that would be a mistake.  Because Vitality Tap, though it is tucked away inside a Nutrition Zone store, fills a critical void in the downtown area – superfoods.  Specifically, the newly established Vitality Tap sells vegan smoothies, juices, superbowls, sprouted nut milks, shooters, coolers, kombucha, boosts, and juice cleanses.  And it’s 100% organic!

We arrived hungry and focused first on the “Superbowls.”  You can customize the bowl by choosing from different bases, like acai and pitaya, and then a list of toppings like granola, berries, and other fun options.

I took our server’s recommendation:  the vegan Half & Half Bowl made from acai, pitaya, banana, and coconut water, topped with granola, goji berries, coconut, and extra almond butter.  Success!  The smooth base was not too sweet (like so many bowls are these days), and I enjoyed the combination of coconut and almond butter.  I would definitely order this bowl again!

We also ordered the vegan Almond Butter Bowl.  Here, the almond butter is part of the base, which also includes acai, banana, and almond milk.  We topped it with granola, coconut, and goji berries.  (Again, superfoods are running wild at Vitality Tap.)  The Amond Butter Bowl is equally delicious, but thicker than the Half & Half Bowl.  I highly recommended it for the hungry crowd.

In addition, Vitality Tap has a large selection of vegan juices and smoothies.  Most impressive, however, is the variety of “Superfood Boosts.”  The menu offers 33 boosts and illustrates their respective health benefits through in a helpful diagram entitled, “Superfoods Directory.”

I am a fan of green juices, so I ordered the vegan Popeye Juice – a blend of kale, spinach, romaine, celery, cucumber, and jalapeno.  I “boosted” with the nutrient dense, tasteless Chaga mushroom.  I loved this juice, but WARNING:  it is NOT for those looking to dip their toe in the juice pool.  It has an earthy taste with a spicy kick from the jalapenos.  However, if you prefer sweeter juices, there are plenty of options on Vitality Tap’s menu.  One insider described “Drop Some Beets” as liquid candy.

On a side note, I was curious to learn more about the Chaga mushroom.  The Chaga mushroom is not soft like traditional mushrooms, but hard like wood.  In order to survive harsh climates, the mushroom stores nutrients for its protection.  These nutrients are then passed on to the lucky person who eats the mushroom.   It’s essentially a party of phenols and minerals like copper, calcium, potassium, manganese, zinc, and iron.  If you want to know more about the Chaga mushroom check out this link:

http://www.chagaknowledge.com/chagabenefits.htm

Vitality Tap also has a tap for their homemade kombucha.  Kombucha is a vegan, carbonated, probiotic, fermented tea.  Kombucha is my “go to” drink when I’m tired, starting to feel sick, or want something to quench my thirst.  Usually, I buy bottles in the grocery store.  To drink it as a “draft” was a treat.  To learn more about kombucha click on:

http://beyondkombucha.com/about/what-is-kombucha/

Another reason to love Vitality Tap, you ask?  Free samples.  After making a vegan juice or smoothie, they pour any extra into sample cups for customers.  I was able to try both the Lunch Box and Stay Classy smoothies while waiting for my food!  (The Lunch Box is now first on my list for next time.)

The biggest highlight of Vitality Tap was the service.  Everyone was super friendly and patient while I asked my many, many questions.  And knowledgeable – I received excellent menu recommendations.

Vitality Tap does not have indoor seating, but the outdoor space is plentiful.  The tables are a great place to get some sunshine, relax, and enjoy the superfoods!

Vitality Tap does not have a menu listed online, so I am posting pictures I took of the menu.

650 First Avenue

San Diego, CA 92101

619.237.7625

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DOWNTOWN/LITTLE ITALY.  General rule: a “pub” is the same thing as a “public house.”  Exception to the rule:  Queenstown Public House, which pairs its drinks with thoughtful dishes in a historic building restored with cutting edge design.  Months ago, I discovered Queenstown while strolling through Little Italy.  It was not yet open, but the exterior was stunning, the interior intriguing, and the owner slipped a menu into my hand.

Queenstown has since opened for business, so I drove back downtown to follow up on a great first impression.  I started with a side of Fresh Corn Medley.  The dish – white corn, red and green bell pepper, and yellow onion – exceeded my expectations.  The corn had a vibrant color and sweet crunch.  Does anything scream summer like fresh corn that is in season?  So far, we are off to an excellent start.

My friend ordered the Quinoa Salad, which provides a mix of red and black quinoa over a base of bright, green spinach.  The “salad” is further infused with white wine and garlic, faro, chopped carrots, celery, pear, sunflower seeds, parsley, asparagus, and feta.  And if you order the salad without the feta, it becomes vegan!

Note:  My photo shows the salad with feta cheese.  But because my friend was eager and kind enough to eat all the feta, I was able to try – and love – the salad.  The dressing is light and allows the quinoa and various nuts and seeds to take center stage and deliver a substantial salad.

Next, I tried the TJ Burger, which features a house-made black bean patty that is normally served with fresh jalapeno, corn, cilantro, hot sauce, and crumbled blue cheese on a toasted focaccia bun.  However, Queenstown confirmed that the burger is vegan if ordered without the blue cheese.

This black bean burger is substantial in size and delivers a tantalizing combination of sweet and spicy flavors.  Hungry vegans rejoice!  Although the competition should be chronicled in a separate blog post, Queenstown just might have my new favorite vegan burger.

Located in a historic Victorian house — the former office for California Assembly members — Queenstown Public House offers its patrons a special ambiance created by designer Michael Soriano.  Mr. Soriano’s portfolio includes San Diego spots like The Pearl Hotel and Vin de Syrah.  To see more of his impressive work:

http://onairosdesign.com/Queenstown-Public-House

As you step from the sidewalk into the Queenstown dining experience, a hostess podium stands at the threshold of the dog friendly front patio.  There are dog biscuits to welcome the pooches, a tricycle to welcome the toddlers, and a rocking chair to welcome the rest of us.

Whether eating inside or outside, you can’t go wrong.  The inside boasts beautiful wood floors, an impressive bar, and intimate seating with unique décor — a sheep hanging from the ceiling? Why not!

The outdoor patio area is equally fun.  It feels like you’re sitting on the porch of an old southern house.  The patio is equipped with a covering to keep you cool during warm weather and with space heaters to keep you warm when it is cold! Thank you Queenstown for thinking of everything!

1557 Columbia Street

San Diego, CA 92101

619.546.0444

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LITTLE ITALY.  Arsalun Tafozoli and Nathan Stanton have a good thing going in San Diego.  They create restaurants with character, unique décors, and creative menus that bring loyal followers.  Craft and Commerce, Neighborhood, Polite Provisions, Soda and Swine.  And Underbelly is no exception.

Curiosity, tempered with skepticism, brought me to Underbelly.  People told me that it was primarily a “ramen noodle restaurant” that had some vegan options.  Ramen?  Really?  My experience with ramen was limited to the Machuran noodles and flimsy flavor packets that we grew up eating as kids.  To say that Underbelly exceeded my expectations – and redefined my understanding of ramen – would be an understatement.

Underbelly has two ramen bowls that can be made vegan: (1) the Vegetable Ramen and (2) the Spicy Kimchi Ramen.  To make either of these bowls vegan, simply request vegan noodles when placing your order.  (Otherwise, the default noodles are made from egg.)  The broth is made from dry Porcinni mushrooms, miso paste, sesame seed paste, and vegetables.  The result is a strong foundation – full of flavor – for both bowls.

My “go to” bowl is the Vegetable Ramen.  The Vegetable Ramen comes with truffle oil, Shiitake mushrooms, Hon Shimeji mushrooms, Oyster mushrooms, Enoki mushrooms, and white asparagus.  I pretty much love any dish that includes truffle oil, which makes everything taste richer and more decadent.  So good!

The mushrooms are exceptional.  If you are like me, you grew up eating bland mushrooms stocked in a blue styrofoam container, wrapped in cellophane.  The mushrooms in the Vegetable Ramen could not be more different.  They bring gravitas to the bowl, a centerpiece, and burst with flavor as if glazed with some buttery coating (which they are not).  Even the asparagus is interesting—white asparagus has a milder taste than its green counterpart.  (It’s white because it lacks chlorophyll.)  Bottom line, if you are going to Underbelly for the first time, and want to try a dish you are sure to love, try the Vegetable Ramen.

The second vegan ramen option is the Charred Spicy Kimchi Ramen.  It comes with napa cabbage, rainbow carrots, and Sishito peppers.  I have to confess that my love affair with the Vegetable Ramen caused me to wait almost a year before trying the Kimchi Ramen.  But I am so happy I finally did.  The kimchi gives this bowl has a stronger taste than the Vegetable Ramen.  I love the Sishito peppers.  They are not spicy – in a traditional sense – but provide a smoky and mild flavor.  This bowl is now in my vegan rotation.

Fun fact:  Underbelly does not have spoons.  Instead, patrons are encouraged to eat the best they can with chop sticks and slurp from their bowls.  Loudly.  Because it’s way more fun (and somewhere in the world, it’s also good manners.)

If you want to customize your ramen experience, Underbelly offers creative toppings for the bowls.  The majority of these options are meat, but there is also a vegan option: the eggplant wrapped tofu.  Also, if you need food in your belly before the bowl, you can’t go wrong with the edamame.

Now for the condiments.  Although condiments don’t usually merit their own section, these are special.  Half the fun of eating at Underbelly is playing around with different spices and oils to customize your bowl!

The first option is the chili pepper sauce that is served in a mason jar.  Underbelly uses Ghost and Scorpion peppers, some of the hottest peppers in the world, to create this sauce.  I would recommend adding this to a bowl in SMALL increments.

Second, there is Togarashi.  Typically, Togarashi contains Chinese chile, orange peel, seaweed, ginger, poppy seeds, and sesame seeds.  It is NOT spicy and adds remarkable flavor to any bowl.

Finally, customers can choose to add sesame oil to their dishes.  This oil has a mild taste with toasted sesame undertones.

The restaurant sits under an apartment building.  To enter, you walk through a hallway lined with succulents and stand in line to place an order.  There are seats at the bar (with quality craft beers).  There are also seats on the perimeter of the restaurant—both inside and outside—allowing for friends to face each other.  And there are also seats on a small outdoor patio for good people watching.  Perhaps most exciting is the fact that Underbelly is currently remodeling.  The restaurant is creating a new, upstairs dining space.  Why more space, you ask?  Because the food is excellent, and the word is out.

750 W Fir St

San Diego, CA 92101

619.269.4626

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DOWNTOWN.  Vegan Mexican food can be difficult to find.  Especially downtown.  Most Mexican restaurants rely on greasy meat and cheese for taste and flavor.  Pokez proves that these fat bombs are unnecessary.

Pokez has a huge selection of vegan dishes, including tortas, tostadas, burritos, tacos, enchiladas, quesadillas, fajitas, salads, and breakfast options all day long.  Making a decision was tough!

But some traditions persist.  While perusing the voluminous menu, we munched on chips and salsa.

Before becoming vegan, enchiladas were my favorite Mexican dish.  So I ordered the Mixed Vegetable Enchiladas, curious to see how this traditionally cheese covered (or filled) dish could be made vegan.  At Pokez, the answer is two flour tortillas rolled around mushrooms, bell peppers, and onions.  The enchiladas were then smothered with a house made vegan red sauce (made primarily from chile, water, and flour).  The dish did not disappoint.  The vegetables were not too oily, and the vegan sauce was mild but added significant flavor to the dish.

Next, we tried the Tofu Fajitas.  They arrived in two parts.  First, a sizzling platter arrived with tomatoes, bell peppers, mushrooms, and onions.

Second, we received an additional plate of tortillas (customers choose between flour and corn) and fajita toppings like guacamole, salsa fresca, rice, beans, and limes.  The highlight of the plate is the seasoned tofu, sliced in long pieces with maximum flavor.

One of my favorite parts about Pokez is the interior décor.  Stickers cover the front door, and a life size cut out of a person holding a taco stands in the entranceway alerting customers to “Please Wait to Be Seated.”  (Curiously, most people simply walk in and sit down.)  Add in the vibrant green walls and eclectic artwork, and you have a fun place to eat.

947 E St

San Diego, CA 92101

619.702.7160

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POINT LOMA, UTC, and DOWNTOWN (new!).  Is there a restaurant that makes delicious food on an assembly line? Yes, and it is called Tender Greens. Born in Los Angeles, the Tender Greens empire has spread to San Diego with two locations – Liberty Station and the UTC Mall. It is vegan friendly, so meat eaters and the plant based crowd can mingle in harmony.

Tender Greens has two vegan salad options: the “Happy Vegan” and the “Salad in the Raw.” Tender Greens proves a simple truth: it is not the number of vegan options available at a restaurant but rather the quality of those options that matter. Salad in the Raw – a mix of farmers market vegetables and lemon vinaigrette dressing – is very satisfying. As for the Happy Vegan, it is my favorite salad. Ever.

In the past, I shied away from ordering salads as meals, because I didn’t feel full. The Happy Vegan, however, solves this problem. The mixed greens – although delicious in a light, lemon vinaigrette – yield the stage to a bold quartet of tabbouleh, farro, quinoa, and herb hummus. Further, the farro pops with cranberries and toasted hazelnuts, and the quinoa mixes with cucumber and beets. Bottom line, the salad offers a variety of flavors and keeps the stomach full.

My love for this salad prompted a search for the recipes of the component ingredients. Luckily, someone out there had the good sense to post the recipes online: http://articles.latimes.com/2012/apr/14/food/la-fo-sos-vegansalad-20120414

Inside Tender Greens, you watch the salad – or any dish – being made. You order at the front of the assembly line, and the staff jumps into action. Behind the glass, hands throw greens into stainless steel bowls with dressing. The greens land on a plate, which is sent on down the line, where new hands scoop perfect spheres of hummus, tabbouleh, farro, and quinoa onto the plate. As you walk to the cash register, your salad follows, finding a toasted piece of bread along the way – if that is your wish. A smiling face waits at the end of the line, and you can add beverages or desserts, which scream for attention from strategically placed platters. I do not know if the baked goods are vegan. I don’t ask, because I am afraid of the answer. Tender Greens also has teas, lemonade, wine, and beer.

I am more often at the Liberty Station location. (Liberty Station is an old Naval facility that is laid out like a college campus, with quads, green lawns, and fountains). Tender Greens is nestled (some would say hidden!) off Historic Decatur near the Postal Annex. There is both inside seating and an outside patio with space heaters.

As a warning, the line can be long—especially during the weekday lunch hour. If you are hoping to pick up a quick lunch, call ahead, as there is a special pick up area by the cashier.

Note: menus at different locations are not identical. Happily, however, the Happy Vegan is available at all of the San Diego locations.

La Jolla/UTC

4545 La Jolla Village Drive

San Diego, CA 92122

858.455.9395

Liberty Station

2400 Historic Decatur Road

San Diego, CA 92106

619.226.6254

Downtown

110 West Broadway

San Diego, CA 92101

619.795.2353

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